Tag

vegan recipe

BANANA CINNAMON CREPES with BERRY ICE CREAM + MANGO

Alright. So these are so crazy yummy.

I inhaled all of them within minutes and it’s a true miracle I was able to hold off until I got some semi-decent photographs. The crepes themselves taste like banana bread and if you roll them up they’d be a terrific, healthy and addicting snack wherever you go. If you can control yourself and not eat them all before you leave your dwelling, that is. I’m giving you the benefit of the doubt here.

Obviously the berry ice cream is the bomb dot com as well, because the base for it is frozen bananas. If you eat vegan and/or raw food and haven’t tried banana ice cream yet… what are you doing with your life!? I’m not hatin’, but seriously!? It’s a game changer, dude. Get on that NOW. So we’ve got delicious, creamy, sweet berry nice cream inside a banana bread fruit roll-up and we top that off with mango chunks, cinnamon and mint leaves. HELLO, HELLO. This is why I inhaled them all so fast. (Also because I was in a rush to run out to a friend’s potluck, but still.)

Before going vegan and mostly raw, I didn’t eat crepes that often and if I am being honest (which I am…) the thought of crepes didn’t get me off that much. I never super duper liked pancakes or waffles as a kid either – unless they were covered with peanut butter, but this rule applies to all things – and crepes just seemed like fancy pancakes. So my attitude about them was very “meh”. Still being honest: I haven’t changed my thoughts on these foods much since I was a wee tot. Call me crazy but I’d choose a bowl of mango slices covered in cinnamon or a giant green smoothie over crepes any day…

UNTIL TODAY. Or actually, a few months ago when I tried raw vegan crepes for the first time at Tao Organics in North Van. Another game changer, they were. Ever since then I have had them on my recipes-to-make list for da blog. And finally here today, I share my version (which happens to be low in fat and high in DAMN TASTY). As some of you know, I have gradually shifted to a high carb, low fat diet. Always made up of whole foods and 100% vegan of course, I have found I just feel best when I loooooaaaaddd up on carbs like fruit, rice and veg and minimize my consumption of stuff like coconut oil, nuts and seeds. These foods are GREAT and you should include them your diet, we just don’t need that much of them. Or at least I don’t. So this recipe doesn’t have any high fat ingredients! Woo! All fruit, all the time. That’s the way I like it.

Let’s inhale some crepes, baby.

BANANA CINNAMON CREPES with MANGO and BERRY ICE CREAM

Crepes:
4 peeled bananas
1 teaspoon cinnamon powder
1/4 cup coconut mylk

Ice cream:
3 peeled frozen bananas
1/4 cup berries

Fruit:
1 cup berries
2 mangoes

Garnish:
Fresh mint leaves
Cinnamon

To make the crepes: blend the bananas with the cinnamon and coconut mylk until smooth. Pour into thin circles on parchment paper lined dehydrator trays (I used a 1/4 cup of batter per crepe), or baking pans, and “bake” in your dehydrator at 115 degrees for 3 1/2 hours or in your oven at its lowest temperature. The end result you want is crepes that don’t stick on your finger and when you press on them. I tested mine throughout the “baking” process; for awhile the batter was still liquidy and my finger would just move it around, then it started getting more solid but when I poked it a little dough would stick to my finger and break off from the crepes, then finally I was able to press on the crepes and my finger came away clean. At this point, take them away from the heat and let them cool for 20-30 minutes. Gently pull them away from the parchment paper and there you go!

To make the ice cream: blend the bananas and berries until smooth. Spread this inside your crepes, along with the chopped fresh mango and berries, and decorate with cinnamon and mint leaves.

April 22, 2015 0 comment

•-Feature Health & Well-being

Raw Avocado Breakfast Bagels

written by The Raw Chef

Bagels

1 cup quinoa flour
1 cup oat flour
1 cup almond pulp flour
2 tbsp psyllium powder
1 tbsp onion powder
1 tsp garlic powder
2 medium courgette, peeled
¼ cup cashews
¼ cup olive oil
1 tbsp maple syrup
¼ cup nutritional yeast
1 tbsp apple cider vinegar
1 cup water

Mix quinoa flour, oat flour, almond pulp flour, psyllium powder, onion powder, garlic powder together in a large bowl.
In a high speed blender, process the courgette, cashews, olive oil, maple syrup, nutritional yeast, apple cider vinegar and water until smooth and creamy.
Add the wet ingredients to the dry and mix well to combine. The mixture will thicken up after about 5 minutes. Once thickened, form into a ball and then roll into bagels, with the use of a mould if you have one. I prefer to make half bagels, so they don’t need cutting at a later stage, but you can play around with this.
Dehydrate on a mesh dehydrator tray for 6 to 8 hours at 115 degrees F.

Caper Dill Cream Cheese

1 cup cashews
½ cup water
1 tbsp apple cider vinegar
1 tsp salt
1 tsp honey or a few drops stevia
¼ cup caper berries, minced
2 tbsp fresh dill, minced

Pulse in a blender and store in an airtight container in a refrigerator for up to 1 week.

Assembly

Large handful rocket (arugula) leaves
3 or 4 baby tomatoes
An avocado

Spread some caper dill cream cheese on each bagel half, then add avocado, tomatoes and rocket leaves. I like to also grind some black or white pepper on top. These can be served open faced or as a sandwich.

March 16, 2015 0 comment

•-Feature Health & Well-being

yellow curry with tofu, veggies & rice

written by Emily von Euw

yellow curry with tofu, veggies & rice: makes a big ole pot

1 onion
4 garlic cloves
1 head broccoli
1 grilled red pepper
2 grilled zucchinis
2 packages tofu
1 can coconut milk
6 cups vegetable broth
3 tablespoons raw sugar (or other sweetener)
3 tablespoons tamari (or soy sauce)
3 bay leaves
3 tablespoons curry powder
1 tablespoon each of coriander, paprika, cumin, turmeric, garlic, and onion powder
1 teaspoon each cinnamon, chili flakes, and dill
1/2 teaspoon chili powder

prepare the tofu: sautee it on med-high heat with a bit of olive oil, rice wine vinegar and tamari (soy sauce) until it browns. set aside.

chop all the veggies. in a large pot, sautee the onions, garlic and all the spices together with 2-3 tablespoons of olive oil and 1 tablespoon of rice wine vinegar until they’re translucent and softened. add the remaining ingredients, including the tofu and veggies. let simmer on low heat for 30 minutes or so, until the broccoli is cooked enough for you. see you if you like it! curry is easy to change.

serve with whole grain brown rice in bowls with chives, hot sauce, sweet basil, and gypsy kings. yeah man!

February 20, 2015 0 comment

•-Feature Health & Well-being

PERFECT RAW VEGAN GRANOLA (+ PERSIMMON STRAWBERRY SMOOTHIE)

written by Emily von Euw

Hello, hello! I have spent the entire morning working at my new standing desk(which I got on Craigslist for $30, whaddup), trying to figure out how to make my blog more beautiful and efficient for you. My conclusion is that it’s gonna have to wait. I am so busy these days with school, promoting my second book (pre-order your copy now!) and trying to maintain a life that I don’t have the time to build a whole new website… yet. However, I want you to know it is something I am planning on doing. I wanna update my recipe index, take better pictures, give you more recipes, focus on putting out great YouTube videos (like recipes demos and FAQ’s), and in general just keep improving This Rawsome Vegan Life. I hope that’s cool wit you. Don’t worry – I’m not gonna turn it into some bland, generic webpage. TRVL is my heart and soul and I always mean to show that in this cyber corner of the ‘net. But you don’t wanna hear about me and GALANT here wishfully searching for unicorn HTML code… you wanna hear about granola.

Let’s talk about granola. This recipe is the bomb!

It’s crunchy, flavourful, sweet, healthy and uber easy to make! Seriously, I winged it and it ended up being hippie perfection. You can keep this raw in the dehydrator with buckwheat groats or take it easy and use rolled oats and your oven at a low temperature. I did the latter because when it comes to food, I’m easy. I used to love granola and cereal for breakfast, but when I began gravitating towards a more whole foods-centered diet, out of the cupboard they went since they were full of sugar and other stuff my body just doesn’t need. This recipe satisfies the granola-lover in me without sacrificing my healthy food standards. Try it out, see what ya think.

The smoothie is also rockin’. I had never had persimmons until a few days ago, and my oh my – they’re delish! So sweet and like a gooey, creamy, fruity, orange pudding. I threw a few in the blender with bananas and berries and enjoyed that with my fresh “baked” granola! It was like I died and went to healthy cereal heaven. Seriously, try having your fave cereal or granola (i.e. this recipe… hehe) with nut milk or a smoothie: YES.

Okay I will be the first to admit my brain is not functioning at optimal capacity today because I spent all weekend exercising my noggin muscle for essay writing and essay research. I am looking forward to not doing much for the remainder of the day. Even still, please know I love you and I appreciate you being here, checkin’ out my granola. x

RAW VEGAN GRANOLA (+ PERSIMMON STRAWBERRY SMOOTHIE)

Granola:

1 cup rolled oats (or buckwheat groats)

1/2 cup brazil nuts

1/2 cup walnuts

1/4 cup hemp seeds

1/4 cup pumpkin seeds

3/4 cup shredded coconut

1 1/2 cups dates

1 cup water

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon ginger root

Smoothie:

3 persimmons

3 bananas

1/2 cups frozen strawberries

1 cup almond milk

To make the granola: soak the nuts (and buckwheat groats, if using) in water for 8 hours, then drain and rinse. Throw the nuts, seeds, coconut and oats into a large bowl and set aside. Blend together the dates, water and spices. If it’s still too thick, add more water. (The consistency of my date mixture was like thin yogurt.) Pour this into the large bowl and evenly coat all the dry ingredients in it. Spread out on dehydrator trays and dehydrate for 2-3 hours at 115 degrees, until it’s crunchy. Or do what I did: “bake” at 250 degrees in your oven for 2 hours and get the same delicious result. Store in jars.

To make the smoothie: blend everything until smooth! Pour into a bowl and sprinkle with your granola!

October 30, 2014 0 comment

Health & Well-being

RECIPE: Gluten-Free and Vegan Chewy Cherry Granola by Amie Valpone

written by What Does YOUR VividLife Look Like?

Chewy Cherry Grain-Free Granola
Gluten-Free and Vegan

Serves 4

Ingredients
• 1/3 cup canola oil
• 1/4 cup agave nectar
• 1/3 cup stevia
• 2 cups salted cashews, chopped
• 3/4 cup flax seeds
• 1/2 tsp. ground cinnamon
• 1/6 tsp. freshly grated ginger
• 1/6 tsp. cocoa powder
• 1 cup dried cherries, chopped
Directions
1. Preheat oven to 325 degrees F. Prepare a sheet tray with parchment paper; set aside.
2. In a saucepan, heat oil, agave nectar and stevia over low heat until incorporated.
3. Transfer to bowl and mix in 2 cups peanuts and flax seeds, cinnamon, ginger and cocoa powder.
4. Transfer to sheet tray and bake; mixing every 20 minutes for 1 hour.
5. Remove from oven; set aside to cool. Transfer mixture to a large bowl; toss with cherries.
6. Store in a sealed container in the fridge.
7. Enjoy atop yogurt, salads, mixed into hummus or just eaten alone as an on-the-go snack.

Amie Valpone, HHC, AADP is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer and Food Writer specializing in simple Gluten-Free ‘Clean’ recipes for the home cook. She is the Editor-in-Chief of The Healthy Apple and the Publisher and Marketing Director of the online gluten-free magazine, Easy Eats. After graduating with a B.S in Management from Boston University Business School, Amie followed her passion for cooking and healthy living through training at the Institute for Integrative Nutrition in Manhattan.

More Recipes from VividLife.me bloggers:

Amazing Apple Cider Vinegar with Brigitte Mars

With many people lacking health and its insurance we can remember ancient folk wisdom that served our ancestors! Hippocrates, the Father of Medicine, used apple cider vinegar as an internal cleansing agent. Before refrigerators, vinegar was used as a food preservative. The word vinegar is from the French, vin aigre or “sour wine.” Apple cider vinegar prepared by the fermentation of apple cider and allowed to mature naturally in wooden barrels. During fermentation, sugar present in apple cider, is broken down by..

Raw Zucchini Pesto Pasta by Carolyn Scott-Hamilton

Looking to get all the flavor and satisfaction from your favorite pasta but looking to cut out the calories and starch? Eat all the pasta you want with this raw zucchini pasta! It’s easy, colorful, full of flavor and best of all, mega healthy! Leave the guilt behind and indulge in this yummalicious new way to make an Italian fave!

March 29, 2012 0 comment